Description
Delicious lemon cupcakes topped with creamy frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ½ cup milk
- Cream cheese (for frosting)
- Powdered sugar (for frosting)
- Vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Incorporate lemon zest and juice into the mixture.
- Gradually add dry ingredients to wet ingredients, alternating with milk until just combined.
- Fill muffin cups two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, beat cream cheese with powdered sugar and vanilla extract until smooth; frost cooled cupcakes.
Notes
- This recipe yields light and fluffy lemon cupcakes.
- Make sure to let the cupcakes cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg